"Grinella"

1 1/2 cup brown sugar
1/2 cup water
4 teaspoons pure vanilla extract
1 teaspoon salt
6 cups rolled oats
1 cup chopped pecans or slivered almonds
1 cup bran flakes
½ cup coconut
1/4 cup wheat germ
1/4 cup cornmeal
1 tsp cinnamon
½ tsp nutmeg
½ cup raisins
3 Tablespoons butter
1/4 cup flour

Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper and reserve. Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Set aside the flour, butter, and raisins. In a large mixing bowl, combine remaining ingredients. Remove brown syrup mixture from microwave, add vanilla extract and salt. Pour liquid mixture into dry mixture and stir until thoroughly mixed. Add flour and butter, mixing with your hands to form little chunks. Spread the granola onto cookie sheets and bake 25 minutes then stir and switch oven position between the two cookies sheets. Cook an additional 20 to 35 minutes or until golden and crunchy. When the mixture comes out of the oven, it is still very pliable. Add in raisins as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

("Grinella" is how Ben used to pronounce Granola.)